AMBER LIQUID, RICH NOSE, CRISP APPLE ACIDITY. 

FRUIT: 24-HOUR COLD STEEP OF FREEZE-DRIED APPLE CUBES, SOURCED FROM RED HILL FARMS IN THE MORNINGTON PENINSULA. FREEZE DRYING REMOVES 85% OF WATER MOLECULES FROM THE FRUIT, WHICH CONCENTRATES THE FLAVOUR. CACAO NIBS ARE ALSO STEEPED COLD AND HOT TO EXTRACT MAXIMUM FLAVOUR AND ADD RICHNESS TO THE NOSE. 

TANNIN: A MIXTURE OF KEEMUN TEA AND OOLONG TEA GIVES TANNIN AND AN EXTRA STEP OF FLORAL AND WOODY NOTES. GINGER COMES THROUGH AT THE END TO OFFER A SMALL EXTRA BITE.

SALINITY: MURRAY RIVER SALT PROVIDES SALINITY AND CREATES A MOORISH SENSATION

ACID: VERJUICE FROM SEMILLON GRAPES FROM THE BAROSSA VALLEY, AUSTRALIA.

BALANCE: SUGAR WITH SALT IS USED TO ENHANCE ALL THE FLAVOURS. SUGAR IS TAKEN RIGHT TO THE EDGE TO GIVE AN INCREDIBLE DEPTH OF FLAVOUR WHILST ROUNDING OUT THE MOUTHFEEL.